Strategies

In order to reach its five general goals, PNPAS proposes a set of activities within six major areas:

  1. The systematic aggregation and collection of indicators of nutritional status, food consumption and its determinants during the life cycle; evaluation of situations of food insecurity; evaluation, monitoring and dissemination of good practice with the aim of promoting the consumption of foods that are healthy or protective against diseases, nationwide.
  2. The modification of the supply of certain foods (high in sugar, salt and fat), controlling its supply in schools, health establishments, social support institutions and workplaces and encouraging greater availability of other foods such as fresh fruits, vegetables or water; encouraging nutritional reformulation of food products through an articulated action with the food industry and the catering sector, or even through other activities that may influence food availability, taking into account the latest scientific knowledge and consensus.
  3. The increase of food and nutritional literacy and the empowerment of citizens from different socioeconomic and age groups – especially the more disadvantaged groups – to make healthier nutritional choices and the incentive of good practice regarding labeling, advertising and marketing of food products.
  4. The identification and promotion of cross-sectional actions with other society sectors, namely agriculture, sports, environment, education, local authorities and social security to enable the promotion of a Mediterranean Diet, to encourage the consumption of foods of plant, seasonal and national origins, using packaging or transportation with reduced emission of pollutants, to develop electronic tools that enable planning of healthy, easy-to-use and affordable menus with price information to individuals and families and to develop a local authority network to monitor good practice and healthy food promotion projects.
  5. Improvement of the training, qualification and conduct of different professionals who can influence nutritional patterns, namely in health services, schools, local authorities, tourism, catering or social security.
  6. Improvement of intervention and articulation methods between professionals and structures dealing with the obesity phenomenon.
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